Celery Sauté from Mevlevi Cuisine

Celery Sauté is a traditional dish from Mevlevi cuisine, made with lamb or mutton and celery. The ingredients are simmered in a broth and finished with a touch of grape juice, creating a simple yet flavorful dish.

Ingredients 

• 250 g lamb or mutton chops (cut into 4 pieces) 
• 2 tablespoons of ghee 
• 1 onion (chopped) 
• 1/2 kg celery 
• 3 cups broth (hot)
• A little salt
• A bunch of grapevine or enough grape juice

Preparation 

Wash the meat and put it in the pot, put it on the stove. When the meat absorbs the broth, it has released, add the oil and onion and fry until the onion turns yellow. Gather the meat in the middle of the pot. Sort and wash the celery. Lay the meat into the pot, starting from the edges. Add water, salt and cover the lid. When it starts to boil, add the grapefruit or grape juice. Cook over low heat for about 40-50 minutes until the celery becomes soft and drain the water. Cover your serving plate with the pot, turn it upside down and place the food on the plate. Serve together with the broth.